Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

Name: Char-Grilled Beef Tenderloin with Three-Herb Chimichurri
Yield: 4 servings
Ingredients: 1 2 tablespoons dark brown sugar; 1 1 tablespoon sweet smoked paprika*; 1 1 tablespoon coarse kosher salt; 1 1 1/2 teaspoons chipotle chile powder or ancho chile powder; 1 1 teaspoon ground black pepper; 1 3/4 cup olive oil; 1 3 tablespoons Sherry wine vinegar or red wine vinegar; 1 3 tablespoons fresh lemon juice; 1 3 garlic cloves, peeled; 1 2 medium shallots, peeled, quartered; 1 1 teaspoon fine sea salt; 1 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoon dried crushed red pepper; 1 3 cups (packed) stemmed fresh parsley; 1 2 cups (packed) stemmed fresh cilantro; 1 1 cup (packed) stemmed fresh mint; 1 1 3 1/2-pound beef tenderloin; 1 2 tablespoons olive oil

From the kitchen of Carly

Smoky char on beef tenderloin meets bright, herb-forward chimichurri with depth from chipotle and smoked paprika. The spice rub creates a crust while the three-herb sauce, built in layers, delivers fresh complexity. Simple but impressive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons dark brown sugar
11 tablespoon sweet smoked paprika*
11 tablespoon coarse kosher salt
11 1/2 teaspoons chipotle chile powder or ancho chile powder
11 teaspoon ground black pepper
13/4 cup olive oil
13 tablespoons Sherry wine vinegar or red wine vinegar
13 tablespoons fresh lemon juice
13 garlic cloves, peeled
12 medium shallots, peeled, quartered
11 teaspoon fine sea salt
11/2 teaspoon freshly ground black pepper
11/2 teaspoon dried crushed red pepper
13 cups (packed) stemmed fresh parsley
12 cups (packed) stemmed fresh cilantro
11 cup (packed) stemmed fresh mint
11 3 1/2-pound beef tenderloin
12 tablespoons olive oil

Instructions

Combine all ingredients in small bowl.
Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
Do ahead: Can be made 3 hours ahead. Cover; chill.
Let beef stand at room temperature 1 hour.
Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
*Available at specialty foods stores and from tienda.com.